Dinner July 10th, 2018

Smoked Chicken, Lemon, and Rice Cup 4.25 Bowl 5.25
Chef Milos’ Mushroom Cup 4.25 Bowl 5.25
Gazpacho with sour cream and croutons Cup 4.25 Bowl 5.25
Tasting of Three Soups 5.75

First Courses
 Jonah Crab and Shrimp Cake
shrimp sauce, remoulade 9.00
House Smoked Atlantic Salmon
pickled cucumber, field greens 8.75
Malpeque Oysters on the Half Shell 15.50
Crispy Calamari
sriracha mayonnaise, pickled peppers, mixed greens 9.50
Crispy Pork Belly
habanero honey, zucchini chutney 9.75
Beef Tenderloin Tips Sauté
cognac sauce, mashed potatoes, crispy onions 9.75

assorted greens, walnuts, grapefruit segments, red onions, dried cranberries
with a honey mustard vinaigrette 5.00

Rocky’s Caesar
marinated pepper, tapenade, garlic and alouette croutons 7.50
Amanda’s Salad
spring greens, crispy prosciutto, goat cheese, fennel, shallot, watermelon radish, strawberries,
with a blood orange vinaigrette 8.50
Heirloom Tomato and Burrata Stack
basil paint, black pepper 10.50

Add to any salad Grilled Chicken Breast 3.50 / Grilled Atlantic Salmon 5.00

Just for Today
Wild Mushroom Strudel

sherry mushroom sauce, field green salad 8.50
 Garlic and Parmesan Chicken Wings
carrot and celery sticks 8.75

Main Courses
Pan Seared Lake Trout
garlic and lemon aioli, grilled eggplant,
succotash, arugula salad 19.50
Grilled T-Bone of Beef (18 ounce)
red wine sauce, roasted parsnips, morel mushrooms
caramelized onions, and fingerling potatoes 32.50

Roast Acorn Squash
sweet potato puree, stuffed with wild rice, lentils, almonds, dried cherries and spinach, shallot coulis 15.00

tomato, garlic and herbs, spinach, basmati 19.75

Walleye Sauté in an Almond Crust

dill sauce, mashed redskin potatoes, asparagus 23.75
Grilled Atlantic Swordfish
remoulade, herbed new potatoes, green beans 24.25
Broiled Salmon with Heirloom Tomatoes
tomato coulis, asparagus 24.25
Lake Perch Sauté

brown butter vinaigrette, wilted spinach with shiitakes, basmati, toasted hazelnuts 24.75

Grilled Atlantic Swordfish
tomato coulis, basmati, andouille sausage, corn, scallions, tomato, avocado, cilantro 24.75

Lobster and Gulf Shrimp Fettuccine
shrimp cream sauce, tomato, trinity of vegetables, garlic and herbs 26.50
 Sea Scallops Sauté
shrimp sauce, gnocchi carbonara, snap peas, prosciutto 27.50
Smoked Roast Range Chicken
herb sauce, brie with fine noodles, roasted vegetables 18.50
 “Chicken Cordon Blue”
supreme sauce, swiss, smoked ham, sautéed potatoes, sunny egg, vegetable 18.75

Roast Indiana Duckling
natural sauce, wild rice with bacon, almonds and lentils, apple sauce, beet salad 23.50
Slow Roasted Lamb Shank

rosemary and garlic sauce, mashed potatoes, Mediterranean squash, green beans 26.25

Korean Barbeque Beef Shank
hot pickles, kimchi, sesame carrots, daikon radish, soft egg, spring pea risotto 25.75
Cognac sauce, mashed redskin potatoes, vegetable, crispy onion 6 oz. 24.50 - 9 oz. 32.50

Warm Chocolate Ganache Cake (please allow 25 minutes for preparation) 9.0

* Ask your server about menu items that are cooked to order or served raw. Consuming raw or undercooked
meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness.


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